Lemon Poppyseed Zucchini Bread

Finish out the summer with this bright, light, and refreshing citrus bread...before the fall spiced baked goods come out to play!

Bread:

2 large eggs

½ cup vegetable oil

Zest of one lemon

3 Tbsp lemon juice

¼ tsp vanilla extract

1 cup granulated sugar

1 tsp baking powder

½ tsp baking soda

½ tsp salt

2 cups all purpose flour

2 cups shredded zucchini, lightly packed

3 Tbsp poppy seeds

Glaze:

1 ½ cups powdered sugar

2 Tbsp lemon juice

-Preheat oven to 350 degrees F and lightly grease a 9x5 loaf pan.

-In a large mixing bowl, whisk together the eggs, oil, lemon zest, lemon juice, vanilla extract, and sugar until well combined.

-Whisk in the baking powder, baking soda, and salt.

-Fold in the flour, and mix until everything is well incorporated and there are no dry spots of flour left.

-Fold in the shredded zucchini and poppy seeds.

-Pour the batter loaf pan.

-Bake for 65-70 minutes, or until the bread has risen and the top is golden. It’s done when a toothpick inserted into the center comes out clean.

-Let the bread to cool in the pan for about 10 minutes before removing from the pan.

-Make your glaze by whisking together the powdered sugar with the lemon juice until it is pourable but still a little thick.

-Pour and spread the glaze over the cooled cake and allow the glaze to harden before slicing.